RecipesSnack
Snack
Buffalo Chicken Protein Dip
Shredded chicken in a hot sauce and skyr base with a little blue cheese, baked until it bubbles under melted mozzarella. Set it out hot from the dish with veg sticks or warm pitta for scooping.
- Serves
- 6
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 198kcal
- Protein
- 28g
- Carbs
- 7.5g
- Fat
- 6.1g
- Fibre
- 0.4g
Ingredients
For 6 servings · MetricUS
- 400gcooked chicken breast, shreddedleftover roast or poached
- 450g2% skyr
- 100glight soft cheese
- 80mlhot sauceFrank's-style
- 40gblue cheese, crumbled
- 60glight mozzarella, grated
- 2spring onion, sliced
- 1 tspgarlic powder
- salt and black pepperto taste
- 14 ozcooked chicken breast, shreddedleftover roast or poached
- 16 oz2% skyr
- 3½ ozlight cream cheese
- 1/3 cuphot sauceFrank's-style
- 1½ ozblue cheese, crumbled
- 2 ozlow-fat mozzarella, grated
- 2scallion, sliced
- 1 tspgarlic powder
- salt and black pepperto taste
Method
Make the base.
Heat the oven to 200C fan or 425F.
In a bowl, mix the skyr, light soft cheese, hot sauce and garlic powder until smooth.
Add the chicken.
Fold in the shredded chicken, blue cheese and most of the spring onion.
Season with salt and black pepper.
Bake.
Spread into a small baking dish and scatter the mozzarella over the top.
Bake for 18 to 20 minutes until hot through and bubbling at the edges with a little colour on top.
Serving.
Scatter the rest of the spring onion over and serve hot from the dish.